US 12,137,718 B2
Instant fried noodles
Sho Kitano, Osaka (JP); Maiko Tanahashi, Osaka (JP); Eriko Kanai, Osaka (JP); Hidenobu Hazama, Osaka (JP); and Mitsuru Tanaka, Osaka (JP)
Assigned to NISSIN FOODS HOLDINGS CO., LTD., Osaka (JP)
Appl. No. 15/512,394
Filed by NISSIN FOODS HOLDINGS CO., LTD., Osaka (JP)
PCT Filed Jul. 20, 2016, PCT No. PCT/JP2016/071293
§ 371(c)(1), (2) Date Mar. 17, 2017,
PCT Pub. No. WO2017/043187, PCT Pub. Date Mar. 16, 2017.
Claims priority of application No. 2015-179457 (JP), filed on Sep. 11, 2015.
Prior Publication US 2017/0280753 A1, Oct. 5, 2017
Int. Cl. A23L 7/109 (2016.01); A23L 5/10 (2016.01); A23L 7/113 (2016.01)
CPC A23L 7/111 (2016.08) [A23L 5/11 (2016.08); A23L 7/113 (2016.08)] 4 Claims
OG exemplary drawing
 
1. Instant fried noodles having a porous structure,
wherein the porous structure comprises a plurality of pores containing fat or oil,
a number of the pores having a size in a range of 100 μm2 or larger present per unit area of 1 mm2 in a cross section of a noodle string of the instant fried noodles is in a range of 250 or less,
a ratio of a total area of the pores having the size in the range of 100 μm2 or larger present in the cross section of the noodle string relative to an area of the cross section of the noodle string is in a range of 25% or less,
a ratio of an average area per the pore having the size in the range of 100 μm2 or larger present in the cross section of the noodle string of the instant fried noodles relative to the area of the cross section of the noodle string is in a range from 0.03% to 0.14%,
a content of the fat or oil in the noodle string is in a range of 15% or less, and
the noodle string is a fried string of a raw noodle string, and
wherein the raw noodle string is made of dough comprising: wheat flour, starch, salt, kansui, and polyphosphate salt.